Pea Soup with Fried Mushrooms
Soup
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Cook Time
35 min
Servings
4
Difficulty
Easy
Prep Time
25 Min
Description
This creamy pea soup with fried mushrooms is a light and vegetarian dish that is ideal as a starter or main course. The fresh peas and aromatic mushrooms harmonize perfectly with each other. Preparation in the Thermomix® is quick and easy, so you can enjoy a delicious soup in no time. Perfect for spring and for anyone looking for a light meal.
Ingredients (11 ingredients)
-
200 g Potatoes
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2 Shallots
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300 g Chanterelles
-
5 EL Olive oil
-
800 ml Vegetable broth
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300 g Frozen peas
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Salt
-
Pepper
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Nutmeg
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8 Stiele Thyme
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200 g Whipping cream
Preparation (12 steps)
Prepare potatoes and shallots
Peel 200 g potatoes and 2 shallots and cut into cubes. Set aside.
Prepare mushrooms
Clean 300 g chanterelles and halve or quarter if necessary. Set aside.
Sauté mushrooms and shallots (Part 1)
Add 2.5 tbsp olive oil to the mixing bowl and heat for 3 min./120°C/speed 1. Add half of the prepared mushrooms and shallots and sauté for 3 min./120°C/speed 1.
Keep mushrooms warm
Remove the sautéed mushrooms and shallots from the mixing bowl and keep warm in the oven at 50°C.
Cook potatoes and broth
Add the diced potatoes and 800 ml vegetable broth to the mixing bowl and cook for 10 min./100°C/speed 1.
Add peas
Add 300 g frozen peas and simmer for another 5 min./100°C/speed 1.
Prepare thyme
Wash 8 sprigs of thyme and pluck the leaves. Set aside.
Remove peas
Remove some peas from the soup and set aside for decoration.
Puree soup
Puree the soup for 30 sec./speed 10.
Stir in cream and season
Add 200 g whipping cream and stir in for 1 min./90°C/speed 2. Season with salt, pepper and nutmeg and bring to a boil for 1 min./90°C/speed 2.
Add mushrooms and thyme
Add the remaining 2.5 tbsp olive oil, the kept warm mushrooms and shallots and the thyme leaves to the mixing bowl and stir in for 1 min./90°C/Reverse speed speed 1.
Serve
Fill the soup into bowls, garnish with the peas set aside and serve.
Finished cooking? Great! 🎉
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